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  #1   ^
Old Wed, May-10-17, 20:12
scintillad scintillad is offline
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Posts: 49
 
Plan: 20 carbs or less/ IF
Stats: 200/192/145 Female 5'5"
BF:
Progress: 15%
Default Refrigerate!

I have learned the hard way that if you make low carb English muffins with the almond flour and coconut flour that you need to refrigerate them if you make them ahead. Probably because they have no preservatives. I have kept a few in the refrigerator for 3 or 4 days but when I left one of them wrapped up on the counter for only one day it got moldy. Obviously since almond flour and coconut flour can be expensive that is something we don't want to do. It only takes 2 minutes to make from scratch but once in awhile I like to have some made ahead of time.
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  #2   ^
Old Thu, May-11-17, 05:52
JEY100's Avatar
JEY100 JEY100 is offline
To Good Health!
Posts: 9,554
 
Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
BF:45%/25.3%/24%
Progress: 96%
Location: NC
Default

Any nut flour is high in natural oils and spoil/go rancid quickly. I put everything in the freezer, any baked goods, all the flours, coconut. Also, that way, I don't feel compelled to use it up quickly. I don't bake often so flaxseed meal and almond meal will stay useable if in the freezer
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  #3   ^
Old Thu, May-11-17, 07:26
doreen T's Avatar
doreen T doreen T is offline
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Posts: 35,322
 
Plan: DANDR '92
Stats: 236/184/140 Female 165 cm
BF:
Progress: 54%
Location: Eastern ON, Canada
Default

Don't your "bread substitute" recipes also contain cream cheese and/or eggs? That would require refrigeration by default, IMO.

Years ago I was hospitalized after eating something with eggs that sat out too long (tasted perfectly fine, btw). Salmonella loves eggs and cheese .
Now I'm rather obsessive about food safety
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